A Funghi Feast
The star of the autumnal menu at Ristorante Al Castello is a mushroom-based dish
When one thinks of autumn, many things come to mind: roaring fires, leaves swept up by gusts of wind, and landscapes transformed into shades of red and gold. But for the chefs at Reschio, one association takes precedence over all others.
From September to November, a wide variety of mushrooms emerge from Umbria’s damp woodlands, and Reschio’s chefs are continually finding creative ways to bring their earthy flavours to the table. New to the autumn menu at the Ristorante Al Castello is a dish in which mushrooms take centre stage, complemented by a carefully considered combination of contrasting flavours and textures.
At its base is a dark sauce made from porcini and spugnole mushrooms, infused with herbs to provide depth and savouriness. The chargrilled Cardoncello mushrooms follow, bringing an earthy richness and smoky character. Reschio’s own ricotta affumicata adds a layer of creamy richness, balanced by the fresh bitterness of chicory. A touch of gel di carpione cuts through with bright acidity, while almonds complete the dish with a delicate nuttiness and satisfying crunch.
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